A few months ago, I had gone on my anniversay out to a French restaurant called Verjus. I ordered their seafood dish that had scallops with pasta. I'm normally not a fan of mixing seafood and pasta, but was really surprised at how delicious the dish was. The overall dish seemed simple enough and found a suitable recipe.
- 1 cup of peas (I used frozen)
- 2/3 cup heavy cream
- 8 oz. angel hair pasta
- 3/4 pound scallops (remove that muscle if attached)
- 2 tbl. spoons unsalted butter
- 2 tbl. spoons water
- 1/2 cup white wine
Hardware I used:
- 3-4 quart pan to cook the pasta
- Le Creuset Frying pan (believe it or not, I can't find the link, maybe discontinued)
- Pyrex Prepware 2-Cup Measuring Cup, Clear with Red Measurements
- Measuring Spoons
- Global 8-Inch 20cm Cook's Knife
Start boiling some water with a dash of salt thrown in for the pasta. When the water is boiling, add the peas and pasta, (about 5 minutes if using fresh pasta). Remove the pasta and peas and set aside.
Salt and Pepper the scallops and in your other pan, melt the butter in the pan until it starts to sizzle and brown. Add the scallops and brown on both sides (about 2 minutes total). Make sure you do not over cook the scallops! They become tough and rubbery when you do!
Remove the scallops and put them with the pasta. With the remaining liquid, add the wine and scrape up any bits that may have stuck to the bottom of the pan. Let it deglaze for about a minute, then add the cream and water and add salt and pepper to taste.
Reduce the liquid for about 3 minutes more. Remove from stove and pour over the scallops and pasta. Bon Appetite!
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